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Ingredients
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Main Ingredients
Method
Preparation
- 1
Caramelize the Onions
In a large, heavy-bottomed pot, melt the butter and olive oil over medium heat. Add the sliced onions and stir to coat them in the fat. Cook, stirring occasionally, for about 30-40 minutes until the onions are caramelized and golden brown.
- 2
Deglaze the Pot
Once the onions are caramelized, add the dry white wine to the pot. Scrape the bottom of the pot with a wooden spoon to deglaze, allowing the wine to evaporate slightly, about 5 minutes.
- 3
Add Broth and Seasonings
Stir in the beef broth, thyme, bay leaves, salt, and black pepper. Bring the mixture to a simmer and let it cook for an additional 20 minutes to blend the flavors.
- 4
Preheat the Oven
While the soup is simmering, preheat your oven to 375°F (190°C).
- 5
Prepare the Baguette
Slice the baguette into 1-inch thick pieces. Arrange the slices on a baking sheet and toast them in the preheated oven for about 10 minutes until golden brown.
- 6
Assemble the Gratin
Ladle the soup into oven-safe bowls. Place a slice or two of toasted baguette on top of each bowl, then sprinkle generously with Gruyère and Parmesan cheese.
- 7
Bake
Transfer the assembled bowls to the oven and bake for 15-20 minutes, or until the cheese is bubbly and golden brown.
- 8
Serve
Remove from the oven, let cool for a few minutes, and serve hot. Enjoy your delicious French Onion Gratin!